Our Chefs' Recipes

Hearty Tofu Chili Soup   INGREDIENTS (serves 4)   454 g (1 lb) firm tofu, cut into small cubes 540 ml (19 oz) stewed tomatoes 540 ml (19 oz) kidney beans, rinsed and drained 1 red pepper, diced 1 medium-size onion, minced 2 garlic cloves, chopped 2 celery stalks, diced 1 litre (4 cups) of chicken stock 60 ml (4 tbsp) olive oil... Read More

Maple-glazed salmon filet with citrus fennel salad   INGREDIENTS (serves 4) To prepare the salmon 4 fresh salmon filets (around 120 g per serving) 1 tbsp. olive oil 1 tbsp. balsamic vinegar 2 tbsp. maple syrup 1 tsp. Dijon mustard 1 tsp. lemon juice Salt and pepper To prepare the fennel salad 2 fennel bulbs ½ red onion 1 pink grapefruit... Read More

This vegan shortcake earned sous-chef Laurence Belli-Paquette of the Le Gibraltar residence a spot in the semi-finals of the 2020 La Toque culinary competition. The participants each received a mystery box of ingredients and had to make a dish featuring tofu. Laurence, with the help of Le Gibraltar chef Sébastien Communal, came up with a... Read More

Chicken Enchilada Bowls   INGREDIENTS (serves 4)   To prepare the Mexican rice 1 cup parboiled rice 1½ cups water ½ cup tomato juice 1 tbsp Mexican chili powder 2 tbsp vegetable oil Salt and pepper   To prepare the enchiladas ½ Spanish onion, diced ½ green pepper, diced 2 chicken breasts, diced 1 tbsp... Read More

  INGREDIENTS (serves 4) 1 kg yellow beets 400 g goat cheese 300 g cream cheese 100 ml 15% cooking cream 1 tsp garlic powder Salt and pepper to taste   DIRECTIONS Boil the beets in a pot of salted water, then let cool completely.   Peel the beets and thinly slice with a knife or mandoline slicer.   Blend the goat... Read More

Queen Elizabeth cake   INGREDIENTS  1 cup water 1 cup pitted dates, chopped ½ tsp baking soda 1¾ cups flour 1½ tsp baking powder ½ cup butter ¾ cup brown sugar 2 eggs   Icing ½ cup 35% cream ½ cup softened butter 1½ cups brown sugar 1½ cups shredded coconut     DIRECTIONS Line... Read More

Fruit Ketchup   INGREDIENTS    12 tomatoes 4 peaches 4 pears 4 apples 2 onions 3 celery stalks 2 cups brown sugar 2 tbsp pickling spices 1½ cup apple cider vinegar 2 tsp salt   DIRECTIONS   Blanch the peaches and pears.   Peel and dice the apples, peaches, pears, onions and tomatoes.   Add the finely... Read More

The theme of the senior power inspired the team behind The Innovator to find a resident who would like to share one of his or her favorite recipes. Bruno Le Foll, chef at Les Jardins Millen, assisted by Rosalie Lebel, recreationist at the residence, asked Léopold Lavergne, a 90-year-old resident who bakes regularly, to give... Read More

Butternut squash soup with maple bacon and a hint of Parmesan cheese   Ingredients (serves approximately 12) ½ lb (225 g) bacon 4 lb (1.8 kg) butternut squash, peeled 2 cloves garlic, minced ½ cup (125 ml) maple syrup 1 tbsp (15 ml) curry powder ½ tsp (2.5 ml) nutmeg 1 onion ¼ cup (65 ml) butter 4 cups (1 L) chicken broth 35%... Read More

Strawberry grilled salmon on basmati rice   INGREDIENTS (serves 4 people) 4 150 g salmon fillets 2 cups basmati rice 3 cups water 1 tsp salt 2 tbsp white vinegar 1 tbsp olive oil Salt and pepper   FOR THE QUEBEC STRAWBERRY JAM 3 cups whole Quebec strawberries, hulled 1 cup white sugar ⅓ cup water 5 rosemary leaves... Read More

Seafood Burger   INGREDIENTS (serves 4 people) 1 egg, beaten ½ cup all-purpose flour ½ cup Italian breadcrumbs 340 g (3/4 lb) mozzarella cheese, cut into 4 slices 1 cup oyster mushrooms 4 buns   FOR THE SEAFOOD MIXTURE 8 chive sprigs, finely chopped 4 asparagus spears, cut into rings ½ lb (200 g) scallops ½ lb... Read More